dvc – culn 105: intro. to the kitchen final exam study guide

DVC – CULN 105:

Intro. to the Kitchen

FINAL EXAM Study Guide

MULTIPLE CHOICE SECTION

QUESTION 1

The way a kitchen is organized

depends least upon

QUESTION 1

The way a kitchen is organized

depends least upon

the type of customers served

QUESTION 2

Although the chef is in charge of

the kitchen, the ________ is directly

in charge of production.

QUESTION 2

Although the chef is in charge of

the kitchen, the ________ is directly

in charge of production.

sous chef

QUESTION 3

If you have been hired as an executive

chef, you are responsible for

QUESTION 3

If you have been hired as an executive chef, you are responsible for

menu planning, costing and purchasing, AND work schedule planning

QUESTION 4

Which one of the following

combinations is correct?

QUESTION 4

Which one of the following

combinations is correct?

garde manger-cold foods

QUESTION 5

If you were hired as a working

chef, you would

QUESTION 5

If you were hired as a working chef, you would

be in charge of the kitchen AND cook at one of the production

stations

QUESTION 6

A chef is someone who

QUESTION 6

A chef is someone who

Is in charge of a kitchen or a part

of a kitchen

QUESTION 7

An executive chef must have

_______________ knowledge and skills.

QUESTION 7

An executive chef must have

_______________ knowledge and skills.

Supervisory, management, AND food

production

QUESTION 8

A bain marie is

QUESTION 8

A bain marie is

a tall, cylindrical stainless steel

container

QUESTION 9

This pan can be called a counter

pan, steam table pan, or a service

pan

QUESTION 9

This pan can be called a counter

pan, steam table pan, or a service

pan

hotel pan

QUESTION 10

A cook’s judgment is based on his/her

QUESTION 10

A cook’s judgment is based on his/her

experience, knowledge of basic

cooking principles, AND understanding

of the raw materials available

QUESTION 11

Food can be heated by

QUESTION 11

Food can be heated by

radiation, convection, AND

conduction

QUESTION 12

Conduction occurs when heat is transferred

QUESTION 12

Conduction occurs when heat is transferred

directly from one item to something

touching it AND from one part of an item to

an adjacent part of the same item

QUESTION 13

Place these methods of cooking

from highest temperature to lowest

temperature

QUESTION 13

Place these methods of cooking

from highest temperature to lowest

temperature

boil, simmer, poach

QUESTION 14

If a very delicate food is cooked in

water or a seasoned and flavored

liquid, it should be _________ so

that it doesn’t fall apart.

QUESTION 14

If a very delicate food is cooked in water or a seasoned and flavored

liquid, it should be _________ so that it doesn’t fall apart.

poached

QUESTION 15

I am a blanched green bean. This

means that I have been

__________.

QUESTION 15

I am a blanched green bean. This

means that I have been

__________.

partially cooked in boiling water

QUESTION 16

Which of the following is a

combination of both moist and dry

heat cooking?

QUESTION 16

Which of the following is a

combination of both moist and dry

heat cooking?

braising

QUESTION 17

To __________ means to cook with

heat from __________.

QUESTION 17

To __________ means to cook with

heat from __________.

NOT grill, above…AND NOT broil,

below

QUESTION 18

Which of the following terms is

associated with broiling?

QUESTION 18

Which of the following terms is

associated with broiling?

tender food items

QUESTION 19

A salamander is a special type of

__________.

QUESTION 19

A salamander is a special type of

__________.

broiler

QUESTION 20

Weight is used most often for measuring

__________, whereas volume is used most

often for measuring __________.

QUESTION 20

Weight is used most often for measuring

__________, whereas volume is used most

often for measuring __________.

solid, liquid

5 STEPS IN HAND/MANUAL DISHWASHING

5 STEPS IN HAND/MANUAL DISHWASHING

1. Scrape/Rinse

2. Wash

3. Rinse

4. Sanitize

5. Air Dry

TOOL IDENTIFICATION

TOOL IDENTIFICATION

1. hotel pan

2. sheet pan

3. straight spatula, flat spatula

4. offset spatula

5. colander

6. wire whip

7. chinois

8. liquid measuring cup

9. french or chef’s knife

10. skimmer

MATCHING

MATCHING

#1-5 Match the food safety information below:

______ food danger zone a. yellow cutting board

______ poultry bacteria b. brown cutting board

______all cooked foods c. 41-135 degrees F.

______raw poultry products d. Salmonella

______food safety system e. HACCP

f. 45-145 degrees F.

MATCHING

#1-5 Match the food safety information below:

___c___ food danger zone a. yellow cutting board

___d___ poultry bacteria b. brown cutting board

___b___all cooked foods c. 41-135 degrees F.

___a___raw poultry products d. Salmonella

___e___food safety system e. HACCP

f. 45-145 degrees F.

MATCHING

#6-15 Match the knife cut with the best description:

_____brunoise a. perfect cubes g. waffle cut

_____batonnet b. very fine even cut h. 1/8” X 1/8” X 2”

_____tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges

_____gaufrette d. ¼” X ¼” X 2” j. pea shapes

_____julienne e. football shapes k. melon ball

_____paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry)

_____chiffonade

_____allumette

_____parisienne

_____mincing

MATCHING

#6-15 Match the knife cut with the best description:

__a___brunoise a. perfect cubes g. waffle cut

__d___batonnet b. very fine even cut h. 1/8” X 1/8” X 2”

__e___tourner c. scrabble shape 1/8 X ½ X ½ i. ruffles have ridges

__g___gaufrette d. ¼” X ¼” X 2” j. pea shapes

__h___julenne e. football shapes k. melon ball

__c___paysanne f. shredded l. 1/8” X 1/8” X 2” (thin french fry)

__f___chiffonade

__l___allumette

__k___parisienne

__b___mincing

SHORT ANSWER

SHORT ANSWER

Briefly describe the responsibilities of the following

stations and/or positions in the kitchen:

1. Chef de partie

SHORT ANSWER



1. Chef de partie

= line cook

SHORT ANSWER



2. Sous chef

SHORT ANSWER



2. Sous chef

= second (or assistant) to executive chef

SHORT ANSWER



3. Chef saucier

SHORT ANSWER



3. Chef saucier

= sauté chef + sauces

SHORT ANSWER



4. Chef poissonier

SHORT ANSWER



4. Chef poisonier

= fish chef

SHORT ANSWER



5. Chef rotisseur

SHORT ANSWER



5. Chef rotisseur

= roast chef

SHORT ANSWER



6. Chef grillardin

SHORT ANSWER



6. Chef grillardin

= grill chef

SHORT ANSWER



7. Chef entremetier

SHORT ANSWER



7. Chef entremetier

= vegetable chef

SHORT ANSWER



8. Chef garde manger

SHORT ANSWER



8. Chef garde manger

= pantry chef/cold food

SHORT ANSWER



9. Chef patissier

SHORT ANSWER



9. Chef patissier

= pastry chef

SHORT ANSWER



10. Tournant

SHORT ANSWER



10. Tournant

= relief cook, replaces others, substitute chef

SHORT ANSWER

Briefly define the following culinary terms:

11. mise en place

SHORT ANSWER


11. mise en place

set up/organize station before cooking

SHORT ANSWER


12. bouquet garni

SHORT ANSWER


12. bouquet garni

= mix of herbs wrapped in a pouch

SHORT ANSWER


13. sweat

SHORT ANSWER


13. Sweat

= cook slowly in fat, no browning, liquid released

SHORT ANSWER


14. caramelize

SHORT ANSWER


14. Caramelize

= sugar cooked to very brown + syrupy

SHORT ANSWER


15. zest

SHORT ANSWER


15. Zest

= colored skin of citrus fruit

SHORT ANSWER


16. breading procedure

SHORT ANSWER


16. breading procedure

= flour, eggwash, crumbs

SHORT ANSWER


17. tomato concasse

SHORT ANSWER


17. tomato concasse

= peeled, seeded, diced tomatoes

SHORT ANSWER


18. parisienne scoop

SHORT ANSWER


18. parisienne scoop

= melon baller

SHORT ANSWER


19. mandoline

SHORT ANSWER


19. Mandoline

= fruit + vegetable slicing tool with several blades

SHORT ANSWER


20. rub

SHORT ANSWER


20. Rub

= dry seasoning mixture to season meat, fish, poultry

SHORT ANSWER

21. List 3 of the 4 different types of heat

transfer:

SHORT ANSWER

21. List 3 of the 4 different types of heat transfer:

Convection

Conduction

Radiation

SHORT ANSWER

22. List 3 methods of moist heat cooking:

SHORT ANSWER

22. List 3 methods of moist heat cooking:

Poach

Steam

Braise

SHORT ANSWER

23. List 3 methods of dry heat cooking WITH fat:

SHORT ANSWER

23. List 3 methods of dry heat cooking WITH fat:

Saute

Pan Fry

Deep Fry

SHORT ANSWER

24. List 3 methods of dry heat cooking

WITHOUT fat:

SHORT ANSWER

24. List 3 methods of dry heat cooking

WITHOUT fat:

Roast or bake

Broil

Grill

dvc – culn 105: intro. to the kitchen final exam study guide

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